Quick & Easy Potato Salad

There are probably as many potato salad recipes out there as there are picnic baskets; everyone has their preferences.  I like a salad that is simple, allows the flavours to meld into one that support the main ingredient, the potato.  This goes well with any kind of grill meat, from bratwurst to beef to chicken, or with any vegetarian meal.  I make this any season I feel like it, so there!  You only need potatoes and either cream or plain yogurt on hand – chances are that you’ve already got everything else in your cupboard.

6-8 medium-sized potatoes, diced into bite-sized bits

1 red onion, coarsely chopped

1-2 tsp. Vegetable bouillon

Bring to a boil, stirring occasionally until the potatoes are edibly soft (~10 minutes).  Drain, allow to cool.

In the meantime, mix the following:

200 grams crème fraiche or plain yogurt

A sprinkle or three of chives

~2 tsp. Dijon mustard

~2-3 Tbs. Mayonnaise

A bit of pickle juice, or relish (optional)

Salt and pepper to taste

Mix in a bowl; when the potatoes are fairly cooled-to-warm, toss into the cream mixture, then spice to taste.  Serve either warm or chilled.

The following day, the potatoes will have soaked up the liquids; just add a bit more cream or yogurt.

En Guete!

Soy Sauce & Orange Marinated Chicken with Plum Salsa

I recently made this when guests were here, and our grill season officially opened!  It was a hit, and I promised to put the recipes here for their access, so here’ goes!  The Plum Salsa is an unusual combination, but has an amazing taste; serve it chilled next to the grilled meat and it becomes spectacular!

Soy Sauce & Orange Marinated Chicken

½ C. oil
1 C. orange juice
1 C. dark soy sauce
1 Tbs. crushed garlic

4 chicken breasts

Combine all above in a large ziplock.  Massage the meat in the ziplock to coat thoroughly, then place the bag in the fridge (I set it in a bowl to keep the meat and sauce gathered, to cover the meat better).  It can be kept in the marinade in the fridge until ready to grill.  If you want, take the marinade left over and pour into a sauce pan; simmer or boil while stirring, to reduce, and sift in a spoonful of rice flour or other thickener to make a sauce to serve on the side.

Plum Salsa

6-8 chopped ripe plums
a handful of chopped fresh coriander
1 chopped red onion
2 teaspoons cider vinegar
salt & pepper to taste

Finely dice the plums, coriander and red onion, then toss together with the cider vinegar and salt and pepper; chill until ready to serve.  Serves 4-6